Green mold

Green mold is a widespread fungal disease caused primarily by fungi of the genus Penicillium, with Penicillium digitatum being the most prominent species. It is a critical post-harvest pathogen that significantly impacts the quality and shelf life of various fresh agricultural products.

The disease primarily affects Citrus crops, including oranges, lemons, and grapefruits. While citrus is the primary target, green mold can also infect a variety of other fruits, vegetables, and tubers, especially when those crops have sustained minor skin injuries or are stored in improper environmental conditions.

Symptoms typically begin as soft, water-soaked spots on the surface of the fruit. As the infection progresses, the surface becomes covered in a dense, olive-green powdery mass, which represents the sporulation of the fungus. The underlying tissue becomes soft, mushy, and eventually collapses, often leading to total fruit rot.

Development and spread are facilitated by warm temperatures and high relative humidity. The fungus produces vast quantities of airborne spores, which can quickly contaminate packinghouses and storage facilities. Mechanical damage, such as punctures or abrasions sustained during harvesting or sorting, serves as the primary entry point for the pathogen.

Management of green mold focuses on prevention through strict hygiene and careful handling. Key strategies include:

• Minimizing physical damage to fruit during harvest and transit.
• Maintaining cool and dry storage conditions to slow fungal growth.
• Sanitizing packing equipment and storage containers regularly.
• Applying recommended post-harvest fungicides where permitted.
• Promptly removing and disposing of any decaying fruit to reduce inoculum pressure.